Deli sandwiches: The open faced sardine( SERVES 1 )

Warren Elwin makes deli sandwiches for lunch on days when you need something meaty.

Directions

You can use pickled onions for this sandwich, or you can quickly make your own by slicing a red onion finely. Bring ¼ cup cider vinegar, 1 tsp sugar and 1 tsp fresh peppercorns to a boil. Strain on to the onions and leave to pickle for 30 minutes.

Toast 2 pieces of bread and spread with the horseradish mayo. Add some red lettuce leaves and a few coriander leaves. Place good-quality canned sardines on top, garnish with slices of roasted red pepper, the pickled onions, a sprinkle of sea salt, and fresh black pepper.

From the farm

From the sea

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